1. In the slow cooker whisk together the soy sauce, ground spice, sriracha, pineapple juice, white wine and stock. Add in the duck legs and pineapple. Cook on low for 4 hours.
    
2. Carefully remove the duck and pineapple from the slow cooker and cook it under the grill for 5 mins to brown the skin
    
3. Meanwhile, transfer the liquid from the slow cooker to a saucepan and bring the to the boil. Whisk in the corn starch until there are no lumps. Reduce the heat and allow sauce to simmer for 5 mins to reduce slightly.
    
4. Heat the beans in the microwave for 1 min. Serve the beans with the duck legs and pour over thickened sauce.

If you don't have a slow cooker, simply brown the duck legs in a medium heat pan for 3-4 mins, then use a deep baking tray and cook in the oven for 2 hours at 150°C.